Describes the taste of pepper in a wine, often times from mineral or oak components.
having a piquant burning taste of spices or peppers; "gingery Chinese food"; "hot peppers"; "hot curry"; "corn chips with peppery salsa"; "spicy tomato sauce"
Spicy taste/ aromas sometimes found in red wines.
A not entirely unpleasant characteristic reminiscent of black pepper sometimes found in young red wines (especially shiraz) and ports.
a self explanatory term that refers to wines that are rather youthful. Some qualified oenologists have claimed that this sensation comes from higher alcohols but it has yet to be demonstrated conclusively.
Reminiscent of black pepper or hot chile peppers. Contrast with "spicy".
A term used for wines that have a “spicy” quality, usually noticeable in many Rhône wines, Australian Shiraz and Gewürztraminer that have an aroma of black or white pepper, cinnamon or anise and a pungent flavour.
Tasting terminology to describe a spicy, black pepper characteristic in a wine’s nose and palate. Many Syrah-based wines, especially those from the Rhone Valley, are considered to be peppery.
A peppery quality to a wine is usually noticeable in many Rhône wines that have an aroma of black or white pepper and a pungent flavor.
Describes the taste of pepper in a wine; sharper than 'Spicy.' Good zinfandel often has a black pepper aroma, while Rhone Valley Syrah can have white pepper aromas
The aromatic smell of certain young red wines from hot climates.
wines from Australia, Rhone and Spain that have a noticeable aroma of black pepper and spice.
A wine with a high alcohol content will have a characteristic pepperiness.
A not entirely unpleasant spicy characteristic sometimes found in young red wines (especially shiraz wines) and ports. Rather raw, biting, and reminiscent of black pepper.
Spicy with the fragrant pungency of black pepper. Typical of Rhone and Languedoc reds made from Syrah and Grenache.
Term almost solely applied to "spicy" wines, such as Gewurztraminer among the whites, or the red Rhone Syrah and Australian Shiraz wines. Component which can almost be described as pungent in quality, being reminiscent of anise, cinnamon etc.